Decadent Creamy Alfredo Lasagna Soup Recipe

Introduction

This Decadent Creamy Alfredo Lasagna Soup combines the comforting flavors of classic lasagna in a warm, hearty bowl. Rich, cheesy, and packed with tender chicken and pasta, it’s perfect for cozy dinners.

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground nutmeg
• 2 cups shredded cooked chicken
• 8 lasagna noodles, broken into bite-sized pieces (or short pasta)
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Toasted bread or croutons for serving

Instructions

1. Step 1: In a large pot over medium heat, melt the butter. Add the minced garlic and chopped onion, sautéing until fragrant and translucent, about 3-4 minutes.
2. Step 2: Whisk in the flour and cook for 1 minute to form a roux, stirring constantly to avoid lumps.
3. Step 3: Slowly add the chicken broth while whisking, then pour in the half-and-half and heavy cream. Bring the mixture to a gentle simmer.
4. Step 4: Season the soup with Italian seasoning, ground nutmeg, salt, and pepper. Stir in the shredded cooked chicken and let it simmer for 10 minutes.
5. Step 5: Meanwhile, cook the broken lasagna noodles in salted boiling water until al dente. Drain and set aside.
6. Step 6: Add the cooked pasta to the soup. Stir in the grated Parmesan and shredded mozzarella cheese until melted and well combined.
7. Step 7: Taste and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley or basil, alongside toasted bread or croutons.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken.
• Use gluten-free flour and pasta if you need a gluten-free option.
• Add sautéed mushrooms or spinach for extra veggies.
• To intensify the cheese flavor, sprinkle extra Parmesan on top before serving.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens too much, add a splash of broth or milk when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be made a day in advance. Store it in the fridge and reheat gently before serving. Add the pasta just before serving if you prefer it less soft.

What can I use instead of lasagna noodles?

You can substitute broken lasagna noodles with other short pasta like penne, rigatoni, or rotini. Just cook until al dente before adding to the soup.

Decadent Creamy Alfredo Lasagna Soup Recipe

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★★★★★

4.6 from 60 reviews

• Author: Victor
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Decadent Creamy Alfredo Lasagna Soup combines all the comforting flavors of classic lasagna in a rich, creamy soup form. Featuring tender shredded chicken, velvety cream sauce, and cheesy pasta, this hearty soup is perfect for cozy dinners and easily made on the stovetop.

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Ingredients

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Base Ingredients

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour

Liquids

• 4 cups chicken broth
• 2 cups half-and-half or whole milk
• 1 cup heavy cream

Seasonings

• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Main Components

• 2 cups shredded cooked chicken
• 8 lasagna noodles, broken into bite-sized pieces (or short pasta)
• 1 1/2 cups grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Garnish and Serving

• Fresh parsley or basil, chopped (for garnish)
• Toasted bread or croutons for serving

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Instructions

1. Sauté Aromatics: In a large pot over medium heat, melt the butter. Add the minced garlic and finely chopped onion, cooking until fragrant and translucent, about 3 to 4 minutes.
2. Create Roux: Whisk in the all-purpose flour to the butter and aromatics, cooking for 1 minute to form a roux that will thicken the soup.
3. Add Liquids and Simmer: Slowly whisk in the chicken broth, then pour in the half-and-half and heavy cream while continuing to whisk. Bring the mixture to a gentle simmer to combine the flavors and thicken the base.
4. Season and Add Chicken: Stir in the Italian seasoning, ground nutmeg, salt, and pepper to taste. Add the shredded cooked chicken to the soup and let it simmer for 10 minutes to meld the flavors.
5. Cook Pasta: Meanwhile, cook the broken lasagna noodles or short pasta in salted boiling water until al dente. Drain well and set aside.
6. Combine Pasta and Cheese: Add the cooked pasta to the simmering soup. Stir in the grated Parmesan cheese and shredded mozzarella until they melt into the creamy soup.
7. Final Seasoning and Serve: Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley or basil, alongside toasted bread or croutons for a satisfying meal.

Notes

• The shredded cooked chicken can be substituted with cooked ground beef or Italian sausage for a meatier version.
• Use gluten-free pasta and flour if a gluten-free version is needed.
• For a lighter soup, substitute half-and-half and heavy cream with whole milk, though the soup will be less creamy.
• To save time, use pre-minced garlic and pre-chopped onions from the store.
• Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid breaking the cream base.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Alfredo soup, lasagna soup, creamy chicken soup, comfort food, Italian soup recipe, cheesy soup